JOB DESCRIPTION – DEMI CHEF DE PARTIE (DCP) / CHEF DE PARTIE (CDP)
Company: Grey Soul Coffee Roasters
Department: Kitchen Operations
Position: DCP / CDP
Reports To: Head Chef / Sous Chef
Location: Koregaon Park, Pune
Employment Type: Full-Time
About the Role
Grey Soul Coffee Roasters is looking for a skilled and motivated Demi Chef de Partie (DCP) / Chef de Partie (CDP) to join our kitchen team. The candidate will be responsible for food preparation, cooking, mise en place, station management, maintaining food quality, and ensuring smooth kitchen operations during service.
The role will be assigned as DCP or CDP based on the candidate's experience, technical skills, and performance during the selection process.
Key Responsibilities:
1. Kitchen Operations
- Manage and operate the assigned kitchen section efficiently.
- Prepare and cook food according to standard recipes, specifications, and presentation standards.
- Ensure dishes are prepared and dispatched within the required service time.
- Maintain consistency in taste, quality, portion size, and presentation.
- Coordinate with other kitchen sections during busy service periods.
- Follow instructions and operational procedures provided by the Head Chef/Sous Chef.
2. Mise en Place & Food Preparation
- Complete daily mise en place according to the production and service requirements.
- Ensure all ingredients are properly prepared, portioned, labelled, and stored.
- Check the freshness and quality of ingredients before use.
- Maintain adequate preparation levels throughout the shift.
- Follow standard recipes and preparation methods consistently.
3. Section Management
- Keep the assigned section clean, organised, and fully stocked.
- Ensure all equipment required for the section is available and in working condition.
- Maintain proper workflow during service.
- Assist in coordinating Commis Chefs and kitchen helpers where required.
- Ensure the section is properly closed and handed over at the end of the shift.
4. Food Safety & Hygiene
- Follow all company food safety, hygiene, and sanitation procedures.
- Maintain high standards of personal hygiene.
- Ensure proper food storage, temperature control, and handling.
- Follow FIFO/FEFO practices wherever applicable.
- Clean and sanitise workstations, equipment, and utensils regularly.
- Immediately report any food safety, hygiene, or equipment issues.
5. Inventory & Wastage Control
- Use ingredients responsibly and maintain proper portion control.
- Minimise food wastage through accurate preparation and storage.
- Monitor stock levels for the assigned section.
- Inform the senior chef about shortages or replenishment requirements.
- Record and report wastage according to company procedures.
- Ensure unused ingredients are properly stored and labelled.
6. Teamwork & Support
- Work closely with the Head Chef, Sous Chef, and kitchen team to ensure smooth service.
- Guide and support junior kitchen team members when required.
- Communicate preparation and service requirements clearly.
- Assist other sections during peak hours when required.
- Maintain professionalism, discipline, and teamwork in the kitchen.
7. Cleaning & Closing Responsibilities
- Complete section cleaning after service.
- Ensure all ingredients are properly covered, labelled, dated, and stored.
- Clean and store equipment correctly.
- Follow daily opening and closing checklists.
- Ensure the kitchen is left clean, organised, and ready for the next shift.
Required Skills & Qualifications
- 1–3 years of experience in a professional kitchen preferred.
- Candidates with relevant experience as DCP, CDP, or experienced Commis Chef may be considered.
- Good knowledge of food preparation and cooking techniques.
- Understanding of food hygiene and kitchen safety standards.
- Ability to work efficiently in a fast-paced kitchen environment.
- Good communication and teamwork skills.
- Ability to follow recipes, SOPs, and instructions accurately.
- Strong time-management and organisational skills.
- Willingness to work flexible shifts, weekends, and public holidays.
Key Performance Indicators (KPIs)
- Food Quality & Consistency – Maintain consistent taste, quality, portion size, and presentation.
- Service Efficiency – Ensure preparation and orders are completed within the required service time.
- Wastage Control – Minimise food wastage through proper preparation, storage, and portion control.
- Hygiene & Food Safety – Maintain compliance with kitchen hygiene and food safety standards.
- Section Management – Ensure the assigned section is clean, organised, adequately stocked, and service-ready.
Personal Attributes
- Hardworking and responsible
- Positive attitude
- Strong attention to detail
- Team player
- Good communication skills
- Ability to work under pressure
- Willingness to learn and improve
- Disciplined and punctual
- Quality-focused
Contact - 9223006398
Email - [email protected]
Regards,
HR Department
GreySoul Coffee Roaster
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Provident Fund
Work Location: In person
